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Chile Verde in crock pot Recipe

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This recipe for Chile Verde in crock pot is from The Ayala Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 – 4 pounds pork butt (or shoulder), cubed
Salt and ground black pepper to taste
1/2 teaspoon ground cumin
1 – 2 tablespoons olive oil
1 11-ounces canned tomatillos
1 small onion, chopped
4 garlic cloves, minced
1 16-ounces jar salsa verde
1 10-ounces can green enchilada sauce
1 4-ounces can diced green chile (I use mild)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/4 teaspoon liquid smoke
3 tablespoons cornstarch
1/4 cup water or chicken broth
Directions:
Directions:
Season the pork with salt, pepper and ground cumin.
Brown the pork pieces in a skillet until golden brown.
Remove the pork from the skillet and place the meat in the crock pot.
In a food processor, blend the canned tomatillos. Add the tomatillos, onion, garlic, salsa verde, green enchilada sauce, diced green chiles, oregano, cumin and liquid smoke into the slow cooker.
Cook on low for 6 hours, or on high for 4 hours.
Thicken and Finish Cooking: One hour before the cooking is done, mix the cornstarch with water or broth and stir it into the hot stew. Cook for an additional hour and serve!!
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
6 hrs

 

 

 

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